Name: Chocolate-Date Bran Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (250 g) whole wheat flour; 1¼ cups (80 g) wheat bran; 1 tsp baking powder; 1 tsp baking soda; ¾ tsp kosher salt; ½ tsp ground cinnamon; 2 large eggs; 1¼ cups plain whole-milk Greek yogurt; ⅔ cup (133 g) light or dark brown sugar; ⅔ cup vegetable oil; 2 tsp finely grated orange zest; 3 Tbsp fresh orange juice; 1 tsp vanilla extract; 12 Medjool dates, pitted and coarsely chopped; 3 oz semisweet or bittersweet chocolate, coarsely chopped; ⅓ cup slivered almonds; Demerara or raw sugar, for topping

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I always love how a good muffin feels like a little treat but still fuels the day—that’s exactly how I feel about these Chocolate-Date Bran Muffins. Let me tell you why they’ve become a fast favorite.

Why You’ll Love This Recipe

I think what makes this muffin so special is how it’s both hearty and surprisingly bright. The bran brings nutty richness and texture, while whole-wheat flour gives a lovely heft without heaviness. I adore how chewy Medjool dates and chopped bittersweet chocolate surprise my taste buds as I bite in. The orange zest and juice wrap it all up with a fresh, citrusy finish that really wakes up the flavor. They take just 30 minutes to make, and I find them perfect for a satisfying breakfast or a mid-afternoon pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (250 g) whole wheat flour
1¼ cups (80 g) wheat bran
1 tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
½ tsp ground cinnamon
2 large eggs
1¼ cups plain whole-milk Greek yogurt
⅔ cup (133 g) light or dark brown sugar
⅔ cup vegetable oil
2 tsp finely grated orange zest
3 Tbsp fresh orange juice
1 tsp vanilla extract
12 Medjool dates, pitted, coarsely chopped
3 oz semisweet or bittersweet chocolate, coarsely chopped
⅓ cup slivered almonds
Demerara or raw sugar, for topping

Directions

I start by placing a rack in the middle of the oven and preheating it to 400 °F (about 204 °C). Meanwhile, I line a 12-cup muffin pan with liners. In a medium bowl, I whisk together the whole wheat flour, wheat bran, baking powder, baking soda, salt, and cinnamon, then set it aside.
In a large bowl, I whisk the eggs just to blend them. Then I stir in the Greek yogurt, brown sugar, vegetable oil, orange zest, orange juice, and vanilla extract. I add the dry mixture and mix with a rubber spatula until combined. Then I fold in the chopped dates, chocolate pieces, and slivered almonds.
I fill each muffin cup with about a heaping ⅓ cup of batter and sprinkle a little Demerara or raw sugar on top. I bake them for 15–17 minutes, or until a tester comes out clean. After baking, I let the muffins cool slightly before removing them from the pan.

Servings And Timing

I’ve found this recipe makes 12 muffins and takes about 30 minutes from start to finish.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to two days—this keeps the muffins moist and delicious. If I’m saving them longer, I freeze the muffins in a sealed freezer bag for up to one month. When I’m ready to enjoy one, I thaw it at room temperature or pop it in the microwave for about 20 seconds to bring back that fresh-baked warmth.

FAQs

1. Can I use all-purpose flour instead of whole-wheat flour?

I’ve sometimes swapped in all-purpose flour and it works fine, but the muffins aren’t as hearty—whole-wheat adds that satisfying texture I love.

2. What type of chocolate works best here?

I usually choose semisweet or bittersweet, whichever I have on hand. Both add lovely pockets of rich flavor.

3. How ripe should my dates be?

I find fully ripe, soft Medjool dates give the best chewiness. If mine feel a bit dry, I soak them briefly in warm water to soften.

4. Can I make these dairy-free or vegan?

I haven’t tried a full vegan swap yet, but it seems like a plant-based yogurt and an egg substitute might work—though I’d expect a slightly different texture.

5. Can I mix up the nuts or dried fruit?

Absolutely. I often play around with mix-ins—like dried cherries instead of dates, or chopped pecans instead of slivered almonds—to keep things fresh in flavor.

Conclusion

I find these Chocolate-Date Bran Muffins to be a delightful balance of wholesome and indulgent. They come together quickly, are packed with flavor and texture, and have that bright citrus note I can’t get enough of. Whether I’m getting breakfast ready or need an afternoon treat, I always feel good reaching for one of these.